Linguine with Zucchini and Chickpeas

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Linguine with Zucchini and Chickpeas

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  • Prep Time


  • Total Time


  • Servings



  • 12

    oz linguine (¾ box)

  • 2

    Tbsp. olive oil

  • 3

    small zucchini, cut into thin half moons

  • Kosher salt

  • 1

    (15 oz) can chickpeas; rinsed

  • 2

    cloves garlic, sliced

  • ¼

    tsp. crushed red pepper

  • ½

    cup grated Parmesan (2 oz)


Cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water, drain and return the pasta to the pot. Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini and 1/2 tsp. salt. Cook, tossing often, until just tender, 4-5 minutes. Add the chickpeas, garlic, and red pepper and cook until heated through, 2-3 minutes. Toss the pasta with the reserved pasta water and 1/4 cup of the Parmesan. Divide the pasta among bowls and top with the zucchini mixture and the remaining 1/4 cup Parmesan.


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